Crispy Lemon Cake

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1 Lemon; juiced
1 c Granulated brown sugar;
1 Lemon rind; grated; optional
4 oz Granulated sugar; white
6 oz Unsweetened applesauce
2 Eggs
6 oz Self-rising flour; (1 1/4

Original recipe makes 1 Servings



Warm apple sauce, then beat in brown sugar (you may not need as much as 6oz). Add sifted flour, then wellbeaten eggs. Pour into a shallow greased and floured tin (about 7 in x 11 in) and bake near the bottom of a merdate oven (350 F, Mark 4) for 20-30 min. Meanwhile mix white sugar and lemon juice and pour over the tope of the cooked cake while still hot and in the tin. Leave to cool, then cut into fingers. Recipe by: Annabel Smyth Posted to MC-Recipe Digest V1 #804 by Roberta Banghart on Sep 24, 1997

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